低温连续相变制备酱油渣膳食纤维及其特性研究.pdf

现代食品科技 Modern Food Science and Technology 2014, Vol.30, No.5 低温连续相变制备酱油渣膳食纤维及其特性研究 张泳 1 ，赵力超 1 ，贺丽苹 2 ，赖颖仪 1 ，姚雪怡 1 ，曹庸 1 （1.华南农业大学食品学院，广东广州 510642）（2.华南农业大学测试中心，广东广州 510642） 摘要：酱油渣是营养价值丰富但又未能合理利用的工业副产物，从中回收膳食纤维具有废物利用和环境保护的意义。本文利用 自主研发的低温连续相变萃取技术制备酱油渣不溶性膳食纤维（IDF），在前期单因素试验基础上，以 IDF 得率为指标，对技术参数 进行响应面优化，然后辅以水洗、酶解工艺对 IDF 进行纯化。同时，本文研究了酱油渣 IDF 的功能特性，并通过电镜初步阐释其微 观形貌与功能特性的机理关系。结果表明，最佳技术条件为萃取压力 0.5 MPa、萃取温度 45 ℃、萃取时间 67 min、原料颗粒度 50 目， 制备得到油脂含量<1%的粗 IDF。再辅以纯化工艺，酱油渣 IDF 的纯度达 70.9±0.28%。功能测试表明，酱渣 IDF 具有优良的膳食纤 维特性，其持水力、膨胀力和吸油力分别为 6.65±0.07 g/g、5.83±0.11 mL/g 和 2.23±0.03 g/g。与市售大豆 IDF 产品相比，其吸油力尤 为显著。扫描电镜表明，酱油渣 IDF 良好功能特性与该技术下其形成的网状疏松纤维骨架结构有关。 关键词：酱油渣；低温连续相变萃取；废物利用；膳食补充剂；工艺优化；扫描电镜 文章篇号：1673-9078(2014)5-185-190 Preparation and Characterization of Soy Sauce Residue Dietary Fiber using Low Temperature Continuous Phase Transition Extraction ZHANG Yong1, ZHAO Li-chao1, HE Li-ping2, LAI Ying-yi1, YAO Xue-yi1, CAO Yong1 (1.College of Food Science, South China Agricultural University, Guangzhou 510642, China) (2.Instrumental Analysis & Reasearch Center, South China Agricultural University, Guangzhou 510642, China) Abstract: Soy sauce residues (SSR) were the main by-products of soy sauce fermentation, which contained a large amount of valuable components but failed to be reused reasonablely. Recycling the dietary fiber (DF) from SSR could make good use of the waste and remedy the issue of environmental hazards. The SSR insoluble dietary fiber (IDF) was prepared by a novel method of low temperature continuous phase transition extraction. Based on previous single factor experiments, the process parameters were optimized through the response surface methodology (RSM) for maximum IDF yield. Washing and enzymolysis were accompanied for purification. The functional characteristics of SSR IDF were investigated. In combination with the scanning electron microscopy (SEM), mechanism of the relationship between its microstructure and functional characteristics was explained pr